Ingredients

Directions

Preheat the oven to 180°C.

Finely chop the hazelnuts in a mini food processor. Reserve 3 tablespoons for the garnish.

Combine the remainder in a bowl with the chocolate, caster sugar and honey.

Place a sheet of filo on a bench and brush with butter. Cut each sheet into four strips crossways. Place a heaped tablespoon of the chocolate mixture on one end of each strip and roll up. Repeat until you have 32 cigars.

Place on a baking tray and brush with melted butter. Bake for 12-15 minutes until golden. Cool then store in an airtight container in the fridge or freezer. When serving, sprinkle with the reserved chopped hazelnuts.

From the farm

From the pantry

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